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BAKED MONKFISH

Ask your fishmonger to skin the monkfish and to break the main back bone with a knife. Dry the monkfish and lard it with a few slivers of garlic, season with salt all over, lay in an ovenproof dish and set aside. When ready to cook, place a few slices of lemon on the fish, add 1/3 of the oil and bake in a hot oven (450 F). Discard the excess water from the fish, add the remaining oil and the juice of a lemon. Baste regularly. A few minutes before serving, surround the monkfish with the mussels until they open up. Serve immediately to prevent the mussels from drying out.
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2 1/4 to 2 3/4 lbs monkfish
2 cloves garlic
1 cup olive oil
2 lemons
2 cups mussels
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10
mn
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45
mn
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Brittany
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Fish
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Ch‰teauneuf-du-Pape
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